Anticancer, hair-helping and calcium-rich, this dish will delight during summer.

8 ounces dry fettuccine pasta
1/4 cup butter
1 tablespoon olive oil
1 cup whole milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound salmon collars, chopped
1 cup chopped fresh spinach
2 tablespoons pine nuts, baked
1/2 cup chopped fresh oregano

Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water for 12-13 minutes or until al dente and drain in a colander. Set aside.

In a medium saucepan over medium heat, melt the butter and stir in milk and olive oil. Thicken the mix with flour and gradually stir in the Parmesan cheese until melted. Crumble salmon into the mix, then stir in the spinach, pine nuts, and oregano. Simmer and stir about 3-4 minutes, until heated through. Toss with the pasta and serve.

 

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